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How to make cabbage rollsCabbage Rolls | Recipe | Recipes, Cabbage rolls, Food
These cabbage rolls are stuffed with ground beef and rice and baked to perfection with a tangy tomato sauce. Cabbage rolls are a favorite comfort food from Eastern Europe and are often reserved for special occasions or big family dinners. Instead of boiling the cabbage, there's an easy shortcut to soften the leaves if you plan ahead.
The night before you plan to make the cabbage rolls, put the whole head of cabbage in the freezer. Take it out in the morning and give it the rest of the day or several hours to thaw. The leaves of the thawed cabbage will peel off easily and are flexible enough to stuff with no precooking required.
The meat isn't cooked ahead of time, so try to use very lean ground beef to avoid the excess fat. Serve stuffed cabbage with mashed potatoes or boiled potatoes for a filling and special meal.
The rolls are bathed in a savory-sweet tomato sauce while they bake in the oven. The sauce is thickened at the end to the perfect consistency, then poured over the rolls to make this the ultimate comfort food. Gather the ingredients. Peel about 12 to 15 large leaves off of the cabbage head. Drop the cabbage leaves into a large pot of well-salted boiling water; cover and cook for 3 minutes.
Drain well. For the filling, combine the ground beef, rice, onion, egg, milk, salt, and pepper in a medium bowl. Mix well and divide into 12 portions.
Roll the leaf around the filling, burrito-style , folding in the edges to seal it in. Fasten the rolls with toothpicks. Place the rolls in a single layer in a large baking dish or an oven-safe Dutch oven. Pour sauce over the cabbage rolls.
Cover with a lid or aluminum foil carefully avoiding the toothpicks and bake in the preheated oven for about 1 hour until the cabbage is tender and the sauce is bubbling.
Remove the rolls with a slotted spoon and discard the toothpicks. Carefully pour the juices from the baking pan into a medium saucepan and place over medium heat. Add to the sauce and bring to a boil. Reduce to a simmer and cook, whisking constantly until thickened.
Serve the cabbage rolls topped with the sauce. Recipe Tags:. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies.
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Dinner Main Dishes Beef Mains American Mains Southern Food. Stuffed Cabbage Rolls With Ground Beef and Rice. By Diana Rattray. Diana Rattray. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process. Tested by Diana Andrews. Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network.
Prep: 37 mins. Cook: 65 mins. Total: mins. Servings: 6 servings. Yield: 12 cabbage rolls. editor badge. Nutrition information is calculated using an ingredient database and should be considered an estimate. A Note From Our Recipe Tester. Recipe Variations For a low-carb option, replace the rice with steamed cauliflower rice. If you are looking for cabbage roll flavor but are short on time, try an "unstuffed" version. How to Store Cabbage Rolls Stuffed cabbage rolls will keep in the refrigerator for three to four days.
Place them in an airtight plastic container or wrap tightly in aluminum foil. You can freeze cabbage rolls, but it is best to leave them uncooked if doing so. Unthaw them in the refrigerator overnight, prepare the sauce and cook them as directed.
Serbian Stuffed Cabbage Sarma. Recipe Tags: Tomato stuffed cabbage beef cabbage rolls entree. Rate This Recipe. I don't like this at all. It's not the worst.
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